| | Directions | - Preheat the oven to 350ºF.
- Mix the soup and sour cream in a large bowl. Add the potatoes and cheese; stir until well blended.
- Spoon the mixture into the 9- x 13-inch baking dish.
- Combine cracker crumbs and butter; sprinkle over potato mixture.
- Bake 1 hour or until heated through.
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Cook Time: 1 hour
Container: 9- x 13-inch baking dish
|  | | Ingredients | | - | | 1 can condensed cream of chicken soup (10.75 ounce can) |
| - | | 1 1/2 cups sour cream |
| - | | 32 ounces frozen southern-style hash browns, thawed |
| - | | 8 ounces shredded sharp cheddar cheese |
| - | | 20 RITZ® crackers, crushed |
| - | | 2 tablespoons butter, melted |
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